Crab Salad With Tomato Sake Gelée Recipes

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STONE CRAB SALAD WITH SPICY GREENS AND TOMATO GELEE



Stone Crab Salad with Spicy Greens and Tomato Gelee image

Provided by Food Network

Categories     main-dish

Time P2DT13h30m

Yield 4 servings

Number Of Ingredients 15

1 bunch basil, roughly chopped
1 bunch tarragon, roughly chopped, 10 leaves reserved
4 vine-ripe tomatoes, diced and blended
1 tablespoon prepared horseradish
4 ounces vodka
6 sheets gelatin, soaked
1 Granny Smith apple, peeled
1/4 cup brunoise cucumber
8 large stone crab claws, shells removed, knuckle meat reserved
1 tablespoon ver jus (sour green grape juice), may substitute white wine vinegar
1/4 cup creme fraiche
1/4 teaspoon powdered sugar
1 cup micro greens, may substitute chopped arugula
1 teaspoon extra-virgin olive oil
Sea salt, for seasoning

Steps:

  • Place the basil, chopped tarragon, tomato and horseradish in a fine strainer over a container. Place in refrigerator and allow to drip for 3 days. Discard contents of strainer. Add the vodka to the remaining liquid.
  • Blossom the gelatin sheets in cold water until soft. In a medium saucepan over medium heat, warm the herb-tomato liquid mixture to about 120 degrees fand dissolve the blossomed gelatin sheets in it. Using a small mellon-baller, cut the apple into small balls. Pour the gelatin-tomato liquid into 4 shallow 5 to 6-inch bowls. Garnish with cucumber, reserved tarragon leaves, and apples, dividing equally between bowls. Refrigerate for at least 1 hour.
  • In a small mixing bowl, place the stone crab knuckles, ver jus, creme fraiche, and powdered sugar. Mix lightly, trying not to break the crab too much. Lightly season with sea salt. Remove bowls from refrigerator; divide crab mixture evenly between the bowls. Top with micro greens that have been lightly seasoned extra-virgin olive oil and sea salt. Place crab on top and serve immediately.

CRAB SALAD WITH TOMATO-SAKE GELéE



Crab Salad With Tomato-Sake Gelée image

Provided by Amanda Hesser

Categories     salads and dressings, appetizer

Time 25m

Yield Serves 6

Number Of Ingredients 11

3/4 pound ripe tomatoes, chopped
1/4 cup sake
Salt
1 packet gelatin, softened in 3 tablespoons water
1 pound jumbo lump crabmeat or cooked and peeled small shrimp
Zest of 1 lemon
Juice of 1/2 lemon
1 tablespoon olive oil
8 basil leaves, very thinly sliced
Freshly ground black pepper
1/2 cup finely diced cucumber

Steps:

  • Purée the tomatoes in a food processor. Strain through a fine-meshed sieve into a small saucepan. This should yield about 1 cup liquid. Add the sake to the tomato water and heat over a medium-low flame until very warm to the touch. Season to taste with salt. Remove from the heat and stir in the gelatin until it is fully dissolved. Pour into a pie dish or other baking dish. Chill until firm.
  • Just before serving, put the crab in a bowl. Add the lemon zest, lemon juice, olive oil and basil. Season with salt and pepper and toss lightly. Place a small mound to one side of each of 6 plates.
  • Unmold half the gelée (reserving the rest for another use -- with goat cheese and toasts, for instance) and chop into small pieces. Spoon in a line or half-moon shape next to the crab. Then spoon the cucumber next to the gelée.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 441 milligrams, Sugar 2 grams, TransFat 0 grams

CRAB SALAD WITH TOMATO-SAKE GELEE



CRAB SALAD WITH TOMATO-SAKE GELEE image

Categories     Shellfish     Tomato

Yield 6 people

Number Of Ingredients 11

3/4 pound ripe tomatoes, chopped
1/4 cup sake
Salt
1 packet gelatin, softened in 3 tablespoons water
1 pound jumbo lump crabment or cooked and peeled small shrimp
Zest of 1 lemon
Juice of 1/2 lemon
1 tablespoon olive oil
8 basil leaves, very thinly sliced
Freshly ground black papper
1/2 cup finely diced cucumber

Steps:

  • 1. Puree the tomatoes in a food processor. Strain through a fine-meshed sieve into a small saucepan. This should yield about 1 cup liquid. Add the sake to the tomato water and heat over a medium-low flame until verywarm to the touch. Season to taste with salt. Remove from the heat and stir in the gelatin until it is fully dissolved. Pour into a pie dish or other baking dish. Chill until firm. 2. Just before serving, put the crab in a bowl. Add the lemon zest, lemon juice, olive oil and basil. Season with salt and pepper and toss lightly. Place a small mound to one side of each of 6 plates. 3. Unmold half the gelee (reserving the rest for another use--with goat cheese and toasts, for instance) and chop into small pieces. Spoon in line or half moon shape next to the crab. Then spoon the cucumber next to the gelee.

OH SO GOOD CRAB SALAD STUFFED TOMATOES



oh so good crab salad stuffed tomatoes image

i wanted a different tasting crab salad and came up with this recipe. the lime and jalapenos are a great addition to the salad. hope you enjoy as much as we do!

Provided by polly salama

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

4 large tomatoes, hollowed out
1 lb white crab meat
2 diced avocados
3 jalapenos, seeded and diced
1 tablespoon minced garlic
1/4 cup chopped cilantro
juice of one large lime
salt
cayenne pepper
4 tablespoons mayonnaise

Steps:

  • combine everything except the tomatoes.
  • then stuff the salad into the tomatoes.
  • refrigerate for at least one hour before serving.

CRAB SALAD



Crab Salad image

Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.

Provided by Christine

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

2 pounds crabmeat
2 ½ cups chopped celery
8 tablespoons mayonnaise
2 teaspoons celery seed
1 pinch paprika
2 ½ tablespoons white sugar
½ tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley

Steps:

  • In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g

FRESH TOMATO AND CRAB SALAD



Fresh Tomato and Crab Salad image

As stated on the Whole Foods website, "Serve this salad by itself, on a bed of greens or roll it up in wraps for an easy and refreshing summer meal. Heirloom tomatoes come in a rainbow of colors. In the summer, green, striped, yellow, orange and purple tomatoes can be purchased at the market. If available, choose three different colors to make this a gorgeous summer harvest salad. The dill sour cream in this recipe also pairs well with fresh vegetables." This recipe is low calorie, low fat and gluten-free. NOTE: After making this fabulous salad, I recommend a light sprinkle of Old Bay Seasoning atop the salad right before serving. . .makes it pretty and tastes great too!

Provided by januarybride

Categories     Crab

Time 15m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs ripe heirloom tomatoes, cored and chopped
1 lb cooked crabmeat
1/4 cup chopped fresh chives
1/4 cup lemon juice
1 teaspoon lemon zest
salt
white pepper
3/4 cup low-fat sour cream
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard

Steps:

  • Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
  • Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine.
  • Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side for dipping.

Nutrition Facts : Calories 143.3, Fat 4.6, SaturatedFat 2.4, Cholesterol 43.5, Sodium 681.8, Carbohydrate 9.9, Fiber 2.5, Sugar 5.4, Protein 16.6

CRAB SALAD WITH ENDIVE AND TOMATO-CILANTRO SAUCE



Crab Salad with Endive and Tomato-Cilantro Sauce image

Categories     Salad     Fish     Ginger     Tomato     Quick & Easy     Crab     Bell Pepper     Zucchini     Summer     Bon Appétit

Yield 6 Appetizer Servings

Number Of Ingredients 21

Crab Salad
2 tablespoons olive oil
2 shallots, thinly sliced
1 teaspoon minced peeled fresh ginger
1/2 cup chopped tart green apple(such as Granny Smith)
1/2 cup chopped zucchini
1/2 cup chopped seeded red bell pepper
1/2 cup chopped seeded green bell pepper
1/4 cup chopped carrot
1/2 pound crabmeat, drained well, picked over
1/4 cup mayonnaise
2 tablespoons chopped fresh chives
Sauce
2 tomatoes, peeled, seeded, chopped
1/3 cup chopped fresh cilantro
2 tablespoons Sherry wine vinegar
1 garlic clove, chopped
Pinch of cayenne pepper
1/2 cup olive oil
2 heads Belgian endive, trimmed, separated into spears
Chopped fresh chives

Steps:

  • For Crab Salad
  • Heat oil in heavy large skillet over medium-high heat. Add shallots and ginger and sauté until tender, about 4 minutes. Add apple, zucchini, both bell peppers and carrot and sauté until tender but not brown, about 5 minutes. Remove from heat. Cool to room temperature.
  • Mix crabmeat, mayonnaise, 2 tablespoons chopped chives and sauté vegetables in large bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • For Sauce:
  • Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and puree until almost smooth. Gradually add oil and blend until sauce is thick. Transfer to medium bowl. Season to taste with salt and pepper.
  • Arrange endive spears on large platter, tips toward platter edge. Spoon crab salad into center of platter. Drizzle sauce over endive. Garnish salad with chopped fresh chives and serve.

TOMATO-CRABMEAT SALAD



Tomato-Crabmeat Salad image

Mix up your salad routine with a tasty Tomato-Crabmeat Salad that can be ready in just 20 minutes! This crabmeat salad is perfect for any special occasion.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 can (6 oz.) crabmeat, drained, flaked
1 cup chopped celery
1/4 cup MIRACLE WHIP Dressing
1/8 tsp. each salt and pepper
4 medium tomatoes
12 lettuce leaves

Steps:

  • Mix crabmeat, celery, dressing, salt and pepper.
  • Cut each tomato into 6 wedges, almost to stem end.
  • Fill with crabmeat mixture. Serve on lettuce-covered plates.

Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 360 mg, Carbohydrate 9 g, Fiber 3 g, Sugar 6 g, Protein 10 g

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